Pad Kee Mao – Drunken Vegan Noodles

Drunken noodles has always been one of my favorite things to order at Thai restaurants. I have always loved stir fried tomatoes in Asian food, in fact, I wish that they were an option more often. I recently went to Titaya‘s which was purported to have great food and the whole menu could easily be made vegan. I am happy to report that the rumors are true and the food was great but as soon as I tried my food I realized that I could easily recreate it now that I am growing Holy Basil.My tomatoes in the backyard couldn’t take the heat but the Holy Basil that I got just a couple of months ago is growing fantastically. It is a beautiful plant too with its purple tinted leaves. If you like Thai food I highly recommend growing it and a Kaffir Lime plant because it makes cooking Thai food so easy. I am not going to claim any authenticity in this recipe, however, it isn’t based on any of my cookbooks because they didn’t have it but I assure it was really great! Maybe the best Thai Dish I have ever made. The wonderful thing about cooking Southeast Asian food is that the methods are designed to have the heat going for a short amount of time since it is hot there too. Make sure you have all your ingredients preped and the noodles ready and the whole thing will come together super quickly.

Pad Kee Mao


1 lbs of dried rice noodles


4 cloves of garlic
1 small red onion
2 bell peppers
3 tomatoes (in wedges)
1 jalapeno
1/2 cup of basil


2 Tablespoon light soy sauce
1 Tablespoon dark (sweet) soy sauce
1 teaspoon Oyster (mushroom) sauce
1 Tablespoon Sugar


1 lime (juice)
2 green onions, chopped

Rice noodles are all a little different so they should be prepared according to package directions. If they are the tiny ones it is usually better to soak them in cold water for 30 minutes and the drain before adding to the stir fry. If they are big ones you can cook them more like Italian pasta, over boiling water. If you are unsure, bring the water to a boil, add the noodles and turn off the heat. Check every couple minutes until they are nearly al dente.

Heat your wok or skillet up to very hot and add cooking oil. You want a piece of onion to sizzle on contact. First add the onion and cook until it just starts to change color. Next, add the peppers and the garlic and cook for another minute. Add the tomato and stir fry for 1 minutes. Run cold water through the noodles and add them in bunches to the pan. Keep flipping in between every bunch to get everything well distributed. Once all the noodles are in add the sauce mix. After the noodles add the basil. Remove from heat and serve with a wedge of lime and green onions.



13 thoughts on “Pad Kee Mao – Drunken Vegan Noodles

  1. fortheloveofguava

    holy basil eh? maybe that’s what i need out my way.. my sweet basil is constantly on the verge of death. Hey sidenote… not sure how holy basil works but you may want to check to see if you’re supposed to pinch off the flowers… others wise the growing juices get sucked away going up instead of out.

  2. lazysmurf Post author

    Thanks! I just pinched the flowers after I took the pics but they are so pretty!

  3. t

    Drunken noodles are my all-time fave… that picture just made me fall in love with thai food all over again.

    I can’t believe the recipe is so easy! I’m really going to have to give it a shot.

  4. Pingback: Thai Basil Eggplant « Cupcake Punk

  5. Teph

    Where did you find your noodles? I haven’t been able to find them in Austin yet. Maybe I’m not looking hard enough. Also, your blog is AMAZING! And all of your food looks fantastic.

  6. lazysmurf Post author

    Those particular noodles I got at the giant Asian Market, MT, it is in North Austin. Any Asian market will have rice noodles for super cheap. Also the HEB in Hancock center has a lot of different kinds. Wheatsville, and Central Market have them as well but they are more pricey.

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